Natarajan, C. P. and Iyengar, J. R. and Bhatia, D. S. (1957) Studies on tannin-like constituents in coffee. Journal of Scientific and Industrial Research, 16C. pp. 42-44.
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Abstract
The chlorogenic acid content of Indian coffee
(Arabica and Robusto varieties) has been
determined. A method based on lead acetate
precipitation and titration with permanganate
has been found satisfactory for the determination
of polyphenolic constituents in coffee.
The effects of roasting and storage on the
polyphenollc constituents in coffee have been
studied.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | tannin-like constituents, coffee |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 01 Dec 2014 10:41 |
| Last Modified: | 01 Dec 2014 10:41 |
| URI: | http://ir.cftri.res.in/id/eprint/5705 |
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